Jasper White's "Lobster At Home" has a recipe that @Rubee has touted over on that other site:
Basic recipe, per Rubee: http://www.foodnetwork.com/recipes/emeril-lagasse/jasper-whites-baked-stuffed-lobster-recipe.html
And Rubee's suggestions:
But with these variations and tips:
He says Ritz crackers are the best (and that's what I use) - or oyster crackers or New England common crackers, 3 ounces crumbled, instead of the cornbread. Bread crumbs won't stay crispy. Always mix the stuffing at the last minute so it doesn't get soggy, do it gently, and don't pack the stuffing tightly or it will affect the lobster cooking evenly.
If using cooked lobster and/or crab meat instead of raw scallops or shrimp for the stuffing, let onions and herbs cool before adding. We've used all the variations but most often (like last night) 4 oz of the Phillips lump crab meat from Costco since we always have a can in the refrigerator.
Another tip is to use 1-1/2 to 2-1/2 lobsters since smaller overcook and larger cook unevenly. Lots of butter, but I wouldn't cut down - it's one of the reasons it's so good, and the brushed butter on the tail and claws keeps them from getting dried out. Even without parsley or tarragon last night (I used some fresh chives), it was delicious as always. I served it with Green Goddess Salad from "Sunday Suppers (link below), and we cooked our 2-1/2 pounders exactly 30 minutes.
If you follow the exact baking times, they always come out perfectly cooked.
1-1/2 17 minutes
1-3/4 20 minutes
2 lbs 24 minutes
2-1/2 30 minutes